Makes 24 cupcakes.
Ingredients for the Cupcakes
1 15.25 oz. Box Vanilla or White Cake Mix
1 Coup Sparkling Wine, such as Champagne, Prosecco or Cava
3 Eggs
½ Cup Vegetable Oil
Directions for the Cupcakes
Preheat the oven to 350 degrees.
In a large bowl, whish together the cake mix,, sparkling wine, eggs and oil.
Place 24 paper muffin liners in muffin pans. Fill each paper liner with three to four tablespoons of batter.
Bake for 12 to 15 minutes. Let cool for five minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about one hour.
Ingredients for the Champagne Buttercream
2 Sticks Salted Butter, softened (1 Cup)
4-1/2 Cups Powdered Sugar
2 Tablespoons Heavy Cream
½ Teaspoon Finely Grated Lemon Zest
¼ Cup Sparkling Wine, such as champagne, Prosecco or Cava, at room temperature
Gold and White Sparkly Sprinkles, for garnish
Directions for the Champagne Buttercream and Decorating
In a medium bowl, beat the butter on medium speed until creamy, one to two minutes.
Add the powdered sugar, heavy cream, lemon zest and sparkling wine. Mix on low speed just until combined, then increase to medium-high speed and beat for one to two minutes, until light and fluffy.
Spread the icing on the cupcakes with a spoon, starting in the center of each cupcake and pushing out to the edge, covering the entire top of the cupcake. (You may also use a piping bag fitted with a large star tip, starting around the outer edge of each cupcake and spiraling into the center.) Top with sprinkles.
Download recipe here
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